Buffalo Chickpea Melts with Avocado

Buffalo Chickpea Melts with Avocado

These open faced melts are vegetarian friendly, made with chickpeas in a Greek yogurt buffalo sauce, topped with carrots and avocado and melted with cheese, for a flavorful bite and fun way to enjoy chickpeas.

Buffalo Chickpea Melts with Avocado

Buffalo Chickpea Melts with Avocado

HAPPY NEW YEAR! HAPPY 2019! We’re starting the New Year off in style with these vegetarian open faced melts! If you love everything buffalo like I do, you’re going to love this chickpea version. The chickpeas are mashed and mixed together with hot sauce, Greek yogurt, and a few seasonings for a healthy, high-protein buffalo sauce. The chickpeas mimic an egg salad consistency and are nutrient dense, for a healthy, vitamin packed meal.

Chickpeas are so versatile. You can pretty much turn them into anything – here are a few creative ways to use chickpeas:

  • They’re great in chopped salads,
  • Chickpea lettuce wraps,
  • Baked goods with chickpeas (like blondies and cookies),
  • Chickpeas to thicken soups,
  • Chickpea curry,
  • Chickpeas mashed with avocado in a sandwich.

Buffalo Chickpea Melts with Avocado

Can you tell that chickpeas are one of my favorite foods! For this open faced melt, I topped the chickpea mixture with spiralized carrots and avocado for crunch and healthy fats, and topped with a slice of provolone cheese. If you don’t like provolone cheese, you could also use swiss or white cheddar or whatever you like.

Celebrate the New Year with this chickpea melt and have fun in the kitchen!

Watch our video to learn how to spiralize a carrot using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Buffalo Chickpea Melts with Avocado

Prep Time25 mins
Total Time25 mins


  • 2 15 oz can chickpeas drained and rinsed
  • 6 oz nonfat plain Greek yogurt
  • 5-6 tablespoons hot sauce
  • ¼ teaspoon garlic powder
  • 1 tablespoon apple cider vinegar
  • salt and pepper
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped onion
  • 6 slices of multigrain bread
  • 2 avocado peeled, pitted, and sliced
  • 1 large carrot Blade D, noodles trimmed
  • 6 slices of provolone cheese
  • alfafa sprouts to garnish


  • Set the oven to broil.
  • Place the chickpeas into a medium bowl and smash with a fork or potato masher until chunky smooth. Set aside.
  • In a medium bowl, add the yogurt, hot sauce, garlic powder, apple cider vinegar, and season with salt and pepper. Fold in the chickpeas, celery, and onion, and stir until combined.
  • On a baking sheet, place two pieces of bread down. On each piece of toast, top with the chickpea mixture, then avocado, then carrots and then place the slice of cheese on top. Place in the oven and broil for 2 minutes or until the cheese melts. Once the cheese melts, garnish with sprouts and top with the other bread slices. You can also enjoy this sandwich open-faced, eaten with a knife and fork.

buffalo chickpea melts with avocado

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image.


Caitlin Wallace says:
I've been excited for this recipe ever since you posted about it on your insta story weeks ago. YUM!
Ali Maffucci says:
So happy to hear that - hope you give it a try!
That is a good tip particularly to those new to the blogosphere. Brief but very precise information? Appreciate your sharing this one. A must read post! https://angeliqcream.com/
Caitlin says:
Looks delicious! I've been trying to incorporate more protein into my diet, thanks for sharing! Www.themilestraveled.com
Jennifer says:
Do you remove skin from chickpeas before smashing?
Emily says:
This recipe is the bessssst! I made it a few days ago, turned it into a baked dip with feta the next day, and made it again with chicken today. I can’t get enough! ;)
Carly Glazer says:
Hi Emily! What great ideas! So happy you enjoyed this one!
Raychel says:
Made with tahini bc i didn’t have yogurt. Yum!!
Meaghan says:
Ohhh, that sounds like a great substitute! You really can't go wrong with tahini!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

making a batch of this VEGAN PUMPKIN SNACKING LOAF today 🍞! I love to have a few mini loafs in the freezer to easily defrost for breakfasts or snacks for the kids, but also for myself - slathered with nut butter and a little sprinkle of hemp seeds 🥜 or some honey, butter and cinnamon for the kids 🍯🧈  ⁣

grab the recipe on the blog! happy monday! 🙌🏼⁣

#Vegan #veganfood #veganfoodshare #whatveganseat #bestofvegan #vegetarian #glutenfree #veg #vegetarianfood #plantbased

went for a nice long walk outside with the kids (we haven’t been able to do that for a while, because it’s just been so freezing and/or snowing) 🥶 and then we decided to pick up some to-go sandwiches and while we waited, the kids had some banana bread and juice 🍊🍌🍞 luca said, “mama I want to stay here alllll day!” which made me feel sad, because we haven’t felt comfortable dining indoors yet, and I’m sure he misses the people watching at restaurants on the weekends 😔 it’s okay, I’m just filing this under “things we get to look forward to when it’s safe again” 💋 #jerseycity ...

a year and 5 days ago, I started @invisalign to correct my cross bite and fix some crowding on my lower teeth. 👄🦷 a few weeks into treatment, my dentist gave me some extra aligners (the clear trays that you wear that miraculously shift your teeth) “just in case” the Corona virus came to the US and the office has to shutdown. well, a LOT has happened in this past year (my teeth and bite have corrected and Corona certainly made its way here!) and today was the final appointment to perfect my teeth and bite with some veneers (which I haven’t quite gotten used to yet, but all of the stories you shared and kind compliments you gave in my DMs has made me feel A LOT better.) 😬⁣

in two weeks, I get my overnight retainers, which I’ll wear forever (but only to sleep.) aside from that, I’m done with #invisalign and it feels SO good. I cannot believe how drastically it has changed my face, and when I watch myself talk in a video or look at a photo of myself, I no longer cringe at my lisp or how crooked my face looks. it wasn’t something I was self-conscious of every day, but it’s definitely something that I noticed when looking at photos and it secretly bothered me. it’s silly, but it did! ⁣

now I can proudly say that I love my smile, and I feel more confident than ever. it’s a shame I’ll have to wear a mask and cover up this expensive smile 😂😂😂😂 but hopefully in 2022, I’ll be able to fully whip it out. right?!! 🤞🏼💉 ⁣

I’m going to write a blog post all about the process, share a ton of before and afters, but I wanted to ask.... are there any questions you have specifically that you’d like me to include/address? leave a comment below and let me know! and in the meantime, you can check out my Invisalign highlight for the whole journey!